Classic Reuben Sandwich Corned Beef on Rye With Sauerkraut and Swiss Recipe

Ingredients

• For the Russian Dressing (see note above):
• 2 1/2 tablespoons (35ml) mayonnaise
• 2 tablespoons (30ml) sour cream
• 1 1/2 tablespoons (20ml) ketchup
• 1 tablespoon (15ml) dill pickle relish
• 1 tablespoon (15ml) fresh juice from 1 lemon
• 1 teaspoon (5ml) grated horseradish from a jar
• Kosher salt and freshly ground black pepper
• For the Sandwiches:
• 1 pound (500g) sliced corned beef (see note above)
• 1/2 pound (225g) sauerkraut
• 8 slices Jewish rye bread
• 5 tablespoons (70g) unsalted butter, softened
• 8 slices Swiss cheese

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